So you’re craving something fall-ish, sweet, and cozy—but don’t feel like doing anything remotely complicated? Same. Enter Pumpkin Crinkle Cookies Dusted with Powdered Sugar—the little chewy, sugary, pumpkiny miracles that make you look like you actually have your life together. Spoiler: you don’t have to.
Why This Recipe is Awesome
Let’s get real—these cookies are a lazy baker’s dream. You get all the pumpkin spice goodness, that crackly powdered sugar top, and chewy centers that’ll make you go, “Okay, maybe I am a baking genius.”
Here’s why you’ll love them:
- They look fancy, but they’re secretly super easy.
- No chill time drama—you can go from mixing bowl to cookie sheet faster than you can say “pumpkin spice latte.”
- They’re soft inside, crinkly outside, and taste like autumn gave you a hug.
- Perfect for when you want to impress people without, you know, trying too hard.
Basically, they’re idiot-proof. Even I didn’t mess them up, and that’s saying something.
Ingredients You’ll Need
Grab these simple things—no weird stuff, I promise:
- 1 cup pumpkin puree – not pumpkin pie filling, please. We’re baking, not making soup.
- ½ cup vegetable oil – keeps things nice and moist (the good kind of moist).
- 1 cup granulated sugar
- ½ cup brown sugar – adds that deep, caramel-y flavor.
- 1 large egg – the cookie glue.
- 2 teaspoons vanilla extract – because flavor matters.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice – your fall MVP.
- ½ teaspoon cinnamon – optional, but totally worth it.
- ¼ teaspoon salt – the unsung hero of baking.
- ½ cup powdered sugar – for rolling and that classic crinkle effect.
Step-by-Step Instructions
Alright, time to make the magic happen:
- Preheat the oven.
Set it to 350°F (175°C). Don’t skip this—warm oven = happy cookies. - Mix the wet stuff.
In a big bowl, whisk together the pumpkin puree, oil, both sugars, egg, and vanilla until smooth. Basically, mix until it looks like pumpkin pudding. - Combine the dry stuff.
In another bowl, whisk flour, baking powder, pumpkin spice, cinnamon, and salt. Pretend you’re on a baking show. - Bring it all together.
Dump the dry ingredients into the wet ones. Mix until it forms a soft, sticky dough. Sticky is good—it means chewy cookies ahead. - Shape and roll.
Scoop tablespoon-sized balls of dough, roll them in powdered sugar like tiny snowballs. Coat them generously. (You want that crinkle magic!) - Bake ‘em.
Pop them onto a lined baking sheet, spaced about 2 inches apart. Bake for 10–12 minutes until they’re puffy and crinkled. - Cool (if you can wait).
Let them rest on the pan for a few minutes, then move to a wire rack. Or, you know, burn your tongue trying one hot out of the oven—I won’t judge.
Common Mistakes to Avoid
- Thinking “pumpkin pie filling” is the same as puree. Nope. Pie filling has sugar and spices already—it’ll throw off your flavor game.
- Skipping the powdered sugar roll. That’s literally what makes them crinkle cookies. No roll = no crinkle = sadness.
- Overbaking. They should look a little soft in the middle when you pull them out. They’ll set as they cool—trust the process.
- Being stingy with the spice. This is pumpkin season, not “barely cinnamon” season.
Alternatives & Substitutions
- No pumpkin pie spice? Mix ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves. Boom—DIY magic.
- Out of brown sugar? Just use white sugar and a drizzle of molasses if you have it. Or don’t—these cookies aren’t high maintenance.
- Want them extra chewy? Add a tablespoon of melted butter to the dough. (Because butter = happiness.)
- Need gluten-free? Use a 1:1 gluten-free flour blend. Works like a charm.
- Feeling fancy? Toss in white chocolate chips or drizzle them with maple glaze. You’re welcome.
FAQs
Can I make the dough ahead of time?
Absolutely! Chill it for up to 24 hours if you’re planning ahead (or just pretending to be organized).
Do I have to roll them in powdered sugar?
Technically no—but then they’re just “pumpkin cookies.” Boring.
Can I freeze these cookies?
Heck yes. Freeze the baked cookies or unbaked dough balls. Bake from frozen—just add 2 extra minutes to the timer.
Can I use fresh pumpkin instead of canned?
Sure, if you’re that overachiever. Just make sure it’s puréed smooth and not watery.
Why are my cookies flat?
Probably overmixing the dough or skipping the baking powder. Or your baking powder’s older than your Spotify playlist—check that date.
Can I make them vegan?
Yep! Swap the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water). They’ll still be amazing.
What’s the best way to store them?
In an airtight container for up to 5 days. Or, honestly, eat them all in two. No judgment.
Final Thoughts
And there you have it—Pumpkin Crinkle Cookies Dusted with Powdered Sugar that’ll make your kitchen smell like pure autumn bliss. These little guys are soft, sweet, spiced just right, and the perfect mix of cozy and cut
